Chef Chris Locke's Garlic Miso Sausage Cassoulet

20 mins Prep Time

1 hours 40 mins Cook Time

Written By

TasteToronto

Nothing quite compares to a hearty cassoulet when it comes to comfort food. Executive Chef of Marben, Chris Locke, has shared his original recipe for Garlic Miso Sausage Cassoulet. This recipe calls for coco blanco beans and navy beans but you can use whatever dried beans you have in your pantry.

Note: Ingredients with an * beside them can be ordered through the restaurant's website.

If you give this recipe a shot, make sure to post up your creation on Instagram and tag @tastetoronto, @chrislockefood and @marbenresto!

Ingredients

Garlic Miso Sausage Cassoulet

80g dried coco blanco beans, soaked overnight in water
60g dried navy beans, soaked overnight in water
4 garlic miso pork sausages *
35g smoked Berkshire bacon *
1 small onion, diced
2 large garlic cloves, sliced
1 medium carrot, diced
125 mL white wine
330g chicken stock *
2 bay leaves
1 tsp smoked paprika
1 tsp fennel seeds
1/4 tsp black pepper
200g canned tomatoes
Salt, to taste
Sourdough, to serve *

Directions

Garlic Miso Sausage Cassoulet

8 Steps

Step 1

Add the diced bacon into a cold deep cast iron pot or casserole pan. Turn to medium heat and let the fat render from the bacon.
Step 2

Turn up to a medium high heat and brown the sausages.
Step 3

Add the onion, carrot, garlic and sweat, without browning.
Step 4

Add bay leaves, smoked paprika, fennel seeds and black pepper and de-glaze with the white wine. Simmer the wine for a minute or so then add the stock and canned tomatoes. Add the beans.
Step 5

Simmer for 40 minutes with the lid on for the beans to cook in the liquid.
Step 6

Remove the lid and add a little salt as required.
Step 7

Let simmer with the lid off for 40 more minutes to let the liquid thicken.
Step 8

Season to taste and serve.